Yesterday on Facebook I posted a couple pictures of Sharon’s award winning cookies! Lemon Snowdrop cookies and her Triple Chocolate Candy Cane cookies! I got only one of the lemon cookies but 3 of the chocolate cookies!!!!!!!!!! WOW!
Sharon does not get much time at all to bake. She is a full time nurse and also has ministry duties. She stayed up late Thursday night to bake and enter the contest at work. I always tell her that if we ever slow down in life we could open up a Country Church, Bed and Breakfast and Healing Center!!!!
God has gifted Sharon with numerous talents. In everything she does, she serves others.
We have had so much fun getting these two recipes out to folks, so many wanted them, so I am also posting them here at FGGAM! ENJOY! MERRY CHRISTMAS!!!
There was just one left of Sharon’s award winning Lemon Snowdrop cookies at the bake off at work!!! She saved me one! Will bake more! They are Awesome!! She is going to make a batch for Christmas!
More of Sharon’s award winning baked goodies: Now this Triple Chocolate Candy Cane cookie is as Delicious as the Lemon Snowdrop cookies! I’ve asked her for the recipe to share with you, Sharon it is very busy checking your list more than twice! lol!
LEMON SNOWDROPS
TOTAL TIME: Prep: 40 min. + chilling Bake: 10 min./batch + cooling
YIELD:24 servings
Ingredients
· 1 cup butter, softened
· 1/2 cup confectioners’ sugar
· 1/4 teaspoon salt
· 1 teaspoon lemon extract
· 2 cups all-purpose flour
· Granulated sugar
· FILLING:
· 1 large egg, lightly beaten
· 2/3 cup granulated sugar
· 2 teaspoons grated lemon zest
· 3 tablespoons lemon juice
· 4 teaspoons butter
· Additional confectioners’ sugar, optional
Directions
· 1. Preheat oven to 350°. Cream butter, confectioners’ sugar and salt until light and fluffy. Beat in extract. Gradually beat in flour. Shape teaspoonfuls of dough into balls (if necessary, refrigerate dough, covered, until firm enough to shape). Place 1 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in granulated sugar. Bake until light brown, 10-12 minutes. Remove cookies from pans to wire racks to cool completely.
· 2. For filling, whisk together egg, granulated sugar, lemon zest and lemon juice in a small heavy saucepan over medium-low heat until blended. Add butter; cook over medium heat, whisking constantly, until thickened and a thermometer reads at least 170°, about 20 minutes. Remove from heat immediately (do not allow to boil). Transfer to a small bowl; cool. Press plastic wrap onto surface of filling. Refrigerate until cold, about 1 hour.
· 3. To serve, spread lemon filling on half of cookies; cover with remaining cookies. If desired, dust with confectioners’ sugar. Store leftovers in refrigerator.
Freeze option: Freeze unfilled, undecorated cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed. Yield: 2 dozen.
Triple Chocolate Candy Cane Cookies
TOTAL TIME: Prep: 40 min. Bake: 10 min./ batch + cooling
YIELD:36 servings
Ingredients
· 3/4 cup butter, softened
· 1 cup sugar
· 1 large egg
· 1-3/4 cups all-purpose flour
· 1/2 cup baking cocoa
· 1/4 teaspoon salt
· 1/4 teaspoon baking soda
· 3 ounces white baking chocolate, chopped
· 2 teaspoons canola oil, divided
· 3 ounces semisweet chocolate, chopped
· 1/4 cup crushed candy canes (about 10 miniature)
Directions
· 1. Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture.
· 2. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Cool on pans 5 minutes. Remove to wire racks to cool completely.
· 3. In a microwave, melt white chocolate with 1 teaspoon oil; stir until smooth. Drizzle over cookies. Repeat with semisweet chocolate and remaining oil. Sprinkle tops with crushed candy canes; let stand until set. Yield: about 3 dozen.